Corpse Reviver

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As a Corpse Reviver (English for Corpse animator ) refers to a group of several alcoholic cocktails , the effects of excessive alcohol consumption should alleviate.

In some cases, the term also functions as a synonym for just such pick-me-up cocktails - including the Bloody Mary , for example - collectively, colloquially known as “hangover drinks”.

history

Drinking cocktails as a morning invigorating drink has a long tradition. While morning consumption is now classified as a sign of an already advanced alcohol disorder and, in particular, re- intake of alcohol in response to a hangover is not recommended , morning consumption of alcoholic beverages such as cocktails was not uncommon until the late 19th century. For example, William Terrington in London in 1869 even defined cocktails as “Mixtures that are preferred by early birds to strengthen their virility.” The mental step of using cocktails as a strengthening after an increase the day before is correspondingly short Understand alcohol consumption. The expression "corpse reviver" was first mentioned in the mid-1880s. The December 21, 1861 issue of the English satirical magazine Punch, or The London Charivari states:

“[…] And after liquoring up a Sling, a Stone Wall, and a Corpse Reviver, he merrily danced forth into the middle of the room, and sang a pleasant little song with this agreeable refrain : - 'I would I were with Nancey ! oha! oha! / On a nice black floor, / With a small trap-door, / What a joy to be with Nancey! "

"[...] and after drinking a sling, a stone wall and a corpse reviver, he danced cheerfully in the middle of the room and sang a nice little song with this correct refrain : - I wish I was with Nancy! oha! oha! / On a beautiful black floor / With a little trap door / What a pleasure to be with Nancy! "

- Punch, or The London Charivari v. December 21, 1861, p. 247.

The first known written record of a recipe can be found in The Gentleman's Table Guide by E. Ricket and C. Thomas from the year 1871. This requires equal parts Brandy and Maraschino as well as two Dashes Broker's Bitters. The now known numbering of the Corpse Reviver, however, goes back to a mention in The Savoy Cocktail Book by Harry Craddock from 1930. Accordingly, it says about the Corpse Reviver No. 1 :

"To be taken before 11 am, or whenever steam and energy are needed."

"To be consumed before 11 a.m., or whenever steam and energy are needed."

- The Savoy Cocktail Book, p. 51.

About the Corpse Reviver No. 2 it continues:

"Four of these taken in swift succession will unrevive the corpse again."

"Four of these, taken in quick succession, reverse the resuscitation of the corpse."

- The Savoy Cocktail Book, p. 52.

The Corpse Reviver No. can also be found in Gavin Duffy 's Offical Mixer's Manual . 1 and Corpse Reviver No. 2. The latter, however, is slightly changed in its composition, and a Corpse Reviver No. 3 listed. The Café Royal Cocktail Book Coronation Edition also has three corpse revivers, two of which differ from the versions mentioned above. The Corpse Reviver No. 1, on the other hand, is called the New Corpse Reviver - with the same recipe . Around 2000, probably in London, another twist on the classic Corpse Reviver No. 2 popular: Jacob Briar joined the group in 2007 with the Corpse Reviver No. Blue . The numbering is therefore not stringent and differs in the different sources; Nowadays, however, the list from The Savoy Cocktail Book is mostly used .

Preparation and variations

Corpse Reviver No. 1

In The Gentleman's Table Guide by E. Ricket and C. Thomas from 1871, the drink is mixed from equal parts brandy and maraschino as well as two Dashes Broker's Bitters. In Harry Craddock's The Savoy Cocktail Book from 1930, the recipe calls for 1 ⁄ 4 vermouth , 1 ⁄ 4 apple brandy or calvados and 1 ⁄ 2 brandy. The ingredients are mixed in a shaker and strained into a glass. The same thing recommends the Café Royal Cocktail Book Coronation Edition under the other name mentioned. The same ingredients can also be found in Eddie Clark's King Cocktail , published in 1954 , whereby the use of sweet vermouth and the addition of a lemon zest are recommended.

Corpse Reviver No. 2

A Corpse Reviver No. 2

The Corpse Reviver No. 2 is the most popular version of the drink. In The Savoy Cocktail Book by Harry Craddock is a preparation with 1 / 4 lemon juice, 1 / 4 Kina Lillet , 1 / 4 Cointreau and 1 / 4 dry gin and a dash of absinthe recommended. The ingredients are mixed in the shaker and strained. In the Offical Mixer's Manual , the Lillet is replaced by Swedish Punch - an Arrak- based liqueur .

Corpse Reviver No. 3

The Corpse Reviver No., also from the Official Mixer's Manual . 3 calls for 1 ⁄ 4 lemon juice and 1 jigger pernod . The ingredients are poured into a highball glass with one or two ice cubes in it . Then the glass is filled with champagne and stirred.

Corpse Reviver blue

The Corpse Reviver blue is made from 3 ⁄ 4 dry gin, 3 ⁄ 4 Lillet Blanc, 3 ⁄ 4 Blue Curaçao , 1 ⁄ 8 absinthe and 1 part lemon juice in a shaker, strained into a glass and garnished with a lemon zest. Blue Curaçao gives it its characteristic and name-giving color.

More variations

In addition to the cocktails mentioned, there are other Corpse Revival variations. The Kentucky Corpse Reviver is made from 3 ⁄ 4 oz bourbon, 3 ⁄ 4 oz Cointreau 3 ⁄ 4 oz lemon juice and 3 ⁄ 4 oz Lillet Blanc. The Savoy Corpse Reviver is mixed with equal parts of brandy, Fernet-Branca and white crème de menthe . It goes back to Joe Gilmore, longtime bartender of the American Bar in the Savoy Hotel. Then there are the cocktails mentioned from the Café Royal Cocktail Book Coronation Edition . According to this, the Godfrey's Corpse Reviver by Godfrey Baldini consists of two parts gin and one part vodka as well as a Dash Grenadine and a Dash Angostura bitter . The drink, simply referred to as Corpse Reviver in the same book, consists of equal parts of brandy, orange juice and lemon juice as well as two Dashes Grenadine, which are shaken, strained and topped up with champagne.

More pick-me-up cocktails

If corpse reviver is taken as a category term, this includes the Bloody Mary and the Prairie Oyster . Depending on the use, the basic spirit is often decisive for the name, for example a champagne pick-me-up or a brandy pick-me-up.

Individual evidence

  1. ^ William Terrington: Cooling Cups and Dainty Drinks. George Routledge & Sons, London 1869, p. 190.
  2. ↑ : Professor sayers at Oxford , in: Punch, or The London Charivari v. December 21, 1861, p. 247.
  3. ↑ a b E. ricket and C. Thomas: The Gentleman's Table Guide . Agent – ​​H Born, London (1871), p. 45.
  4. ↑ a b c d : Harry Craddock: The Savoy Cocktail Book . Constable & Company, London (1930).
  5. ↑ : Gavin Duffy: Official Mixer's Manual . Garden City Books, 3rd edition, revised and enlarged by James A. Beard, New York (1956).
  6. ↑ WJ Tarling: Café Royal Cocktail Book . Pall Mall Ltd, London (1937).
  7. ↑ a b Corpse Reviver No. Blue . In: diffordsguide.com (English) . Retrieved January 18, 2018.
  8. ^ Clark, Eddie: King Cocktail Shake again with Eddy . Knightly Vernon & Son, London (1954), p. 29.
  9. ↑ Duffy, Gavin: Offical Mixer's Manual . Garden City Books, 3rd edition, revised and enlarged by James A. Beard, New York (1956), p. 40.
  10. ↑ Duffy, Gavin: Offical Mixer's Manual . Garden City Books, 3rd edition, revised and enlarged by James A. Beard, New York (1956), p. 128.
  11. ^ Corpse Reviver cocktails - recipes & history . In: diffordsguide.com (English) . Retrieved January 18, 2018.
  12. ↑ Tarling, WJ: The Savoy Cocktail Book . Pall Mall Ltd, London (1937), p. 76.
  13. ↑ Tarling, WJ: The Savoy Cocktail Book . Pall Mall Ltd, London (1937), p. 48.